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Maple and Whiskey Glazed Salt & Pepper Ribs with BLT Pasta Salad

Maple and Whiskey Glazed Salt & Pepper Ribs with BLT Pasta Salad

Total Time:







  • 1 rack of beef ribs
  • 1 cup beef broth
  • 1/4 cup apple cider vinegar
  • 1/3 cup + 1 tbsp Alberta Premium Canadian Whiskey
  • 1/3 cup maple syrup
  • 2 cups Co-op BLT Pasta Salad
  • salt and pepper

How to Make It

  1. Remove membrane from the back of the ribs, season well with salt & pepper and then place in an Instapot or pressure cooker. Add the broth and vinegar. Close lid and cook on high pressure for 18-20 minutes. 
  2. **Alternatively, you can cook the ribs on the grill low and slow for 2.5-3 hours.Pre-heat grill to 350F, place ribs over a rack with water and cook on grill until tender. When ribs are tender, increase heat on grill and proceed to glaze ribs with whiskey-maple sauce. **
  3. While ribs are cooking add 1/3C of whiskey to a sauce pan, heat and then flame off the alcohol.
  4. Add 1/3 cup of maple syrup to whiskey and simmer for about 8 minutes until reduced to a glaze. Make sure to stir every few minutes. Finish with 1T whiskey. Cool for later.
  5. Pre-heat grill on high.
  6. Release steam from pressure cooker and remove the ribs.
  7. Place ribs on grill and glaze with whiskey sauce. Let a nice lacquer build before glazing again, about 2-3 minutes per glaze.
  8. When you have a nice caramelization from the glaze remove from the grill and serve with Co-op BLT Pasta Salad.

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